1

Mozzarella curd

1

Mozzarella curd

2

Drop it into simmering water with lots of salt. I put on three pairs of gloves to protect my delicate lil fingers. I've seen people pull with spoons, but I'm not that skilled.
When the curd is all melty pull it out of the water.

2

Drop it into simmering water with lots of salt. I put on three pairs of gloves to protect my delicate lil fingers. I've seen people pull with spoons, but I'm not that skilled.
When the curd is all melty pull it out of the water.

2

Drop it into simmering water with lots of salt. I put on three pairs of gloves to protect my delicate lil fingers. I've seen people pull with spoons, but I'm not that skilled.
When the curd is all melty pull it out of the water.

3

You're going to stretch the curd, fold it in on itself, dunk it back in the hot water. Repeat, stretch, knead and fold, dunk, repeat until when you pull it looks shiny and smooth.

3

You're going to stretch the curd, fold it in on itself, dunk it back in the hot water. Repeat, stretch, knead and fold, dunk, repeat until when you pull it looks shiny and smooth.

3

You're going to stretch the curd, fold it in on itself, dunk it back in the hot water. Repeat, stretch, knead and fold, dunk, repeat until when you pull it looks shiny and smooth.

4

Folding.

4

Folding.

4

Folding.

5

Dunking

5

Dunking

5

Dunking

6

This is the right consistency. Then fold it around once more

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This is the right consistency. Then fold it around once more

6

This is the right consistency. Then fold it around once more

7

Make a hole with your thumb and forefinger, like you're saying OK, and squeeze the curd through to form a tight ball. Pinch off the end as you squeeze

7

Make a hole with your thumb and forefinger, like you're saying OK, and squeeze the curd through to form a tight ball. Pinch off the end as you squeeze

7

Make a hole with your thumb and forefinger, like you're saying OK, and squeeze the curd through to form a tight ball. Pinch off the end as you squeeze

8

Viola. Store in a cold salt water brine.
My kitchen is not dirty p.s. That's just cheese water drops. It gets messy.

8

Viola. Store in a cold salt water brine.
My kitchen is not dirty p.s. That's just cheese water drops. It gets messy.

8

Viola. Store in a cold salt water brine.
My kitchen is not dirty p.s. That's just cheese water drops. It gets messy.

9

Stem kale

9

Stem kale

9

Stem kale

10

Heat up a pan of oil and fry in batches. Put on a towel to absorb excess oil. Lightly salt

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Heat up a pan of oil and fry in batches. Put on a towel to absorb excess oil. Lightly salt

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Heat up a pan of oil and fry in batches. Put on a towel to absorb excess oil. Lightly salt

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Roast onions at 350 for fifteen minutes or so

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Roast onions at 350 for fifteen minutes or so

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Roast onions at 350 for fifteen minutes or so

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Chop onion tops

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Chop onion tops

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Chop onion tops

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Zest lemons.

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Zest lemons.

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Zest lemons.

14

Chop pecorino

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Chop pecorino

14

Chop pecorino

15

Put the cheese in the food processor and pulse until it's fine, add onions, zest, lemon juice, and a scoop of marscapone.

15

Put the cheese in the food processor and pulse until it's fine, add onions, zest, lemon juice, and a scoop of marscapone.

15

Put the cheese in the food processor and pulse until it's fine, add onions, zest, lemon juice, and a scoop of marscapone.

1

2

Drop it into simmering water with lots of salt. I put on three pairs of gloves to protect my delicate lil fingers. I've seen people pull with spoons, but I'm not that skilled.
When the curd is all melty pull it out of the water.